Roast Pork & Crackling

You do not say anything about scoring the skin except at the end when you say " The boiling water shrinks the skin from the scoring" Cheers

Wow! Wow! Wow! What a fantastic idea - the boiling water really does the trick! I have been using this recipe regularly since I found it before Christmas 2011 and it never fails, and always gets great comments! I have shared the recipe with so many friends and family! Many many thank yous Philippa!!! Live, Laugh & Love, Tricia :-)

Best directions I have had. I am doing in for my wife and a Christmas in July in August. Two of our friends had either a heart attack or have cancer so we could not have it then so tonights the night and I am doing the crackle. Should have no problems with these directions.

I tried it last night and everyone loved it , hubby doesnt even really eat crackling and he loved this , the roast cooked perfect and the crackling was divine, who knew that such a simple process would work so well thanks

I am trying this tonight , fingers crossed , I am scared of Pork , was bought up on the pink is bad when cooking pork , hard to get my head around it , but this crackiling idea sounds divine I will leave feedback tomorrow Suzy

Hey Philliipa , the other day I cooked a rolled pork loin that was aready scored and trussed up. I used just plain table salt . The crackling came out soft but it was tasty. My questions are (1) is seasalt better than common table salt (2) can you use to much olive oil..? My first hour was 220.c....cheers Neil P.S. All my previous attempts have been spot on

hi phillipa i do my pork similar but wanted to give my son recipe as we are all going to his for dinner and to have a picture and all in writing is perfect the only thing i think is missing is the scoring and time for each kilo thankyou christine

Wicked!! I've done this exact recipe three times now! Perfect!

Hi Phillipa We're really looking forward to trying your method we have been a bit hit and miss so far. Do you have a tried and tested method for gravy? We're struggling a bit in that department too. Thanks in advance Lachlan

Lemon Ginger Pork Roast 3 pound pork roast. Put it in a large roasting pan with plenty of room for vegies & fruit to roast along with it. Marinade: * Olive Oil * Juice of 1 or 2 lemons * Minced ginger to taste * Sea Salt * Thinly sliced carrots * Thinly sliced mushrooms * Sea Salt * Mix these four together, pour over the roast and refrigerate overnight. Vegies and Fruit: * Green Cabbage/span> * Tart Apples, such as Granny Smith or Pippin * Red Onions. * Cut into quarters or eighths and roast in the pan with the pork. Leftover Lemon-Ginger Pork Roast Chill and thinly slice the leftover roast. Use in sandwiches with fresh apple slices and mint.

Don't the mistake I did by scoring the rind too deeply! This makes the juice come out soggying the crackling. This can be rectified with a bit more roasting I think!

I'm roasting the pork in a convection oven and the skin is literally crackling and popping. It's not finished yet but I can see the the skin will be very crisp. The only thing is I'm roasting a small piece (about 1kg) and have been putting the oven on high (250C) for 30 minutes, hopefully this high heat won't dry the small piece of pork out. I usually use my mother in law's recipe for roast pork which involves a lot of salting and rubbing and at least 2 hours in the fridge to dry. But today I didn't have all that time to rest the pork so needed a quick and easy method which this one promises to deliver. Thanks for this recipe Phillipa, it's so wonderful and simple. What I love about it also is that the pork won't be overly salty like I've found with previous experiences.

Hi Phillipa, do these temperatures apply to a fan forced oven aswell? this is my first ever roast and i am determined to get good crackling!

Hi Phillipa, Congratulations on your win this month... You definitely deserve it as you are so passionate about food. Cannot wait to try your yummy pork roast!! Take care Enzo

Hey Philippa I did try your idea and it turned out great, now I use it on all my pork dishes , always comes out a treat . I've passed this on to some friends. Have to admit this recipe is better than my mothers too. Cheers Philippa , thanks very much again, have agreat New Years....N

I am cooking turkey for Xmas lunch and plan to do the roast vegies first and micro wave them to warm. How can I organise the roast pork? Would it work to cook it the day before, slice and microwave it on the day? Help!

I have never been able to buy a loin with the skin on it so I have always used a leg either the whole one or a but or anypart that has skin on it.

Can I use a loin roll instead of the leg?

My mother use to score the crackling and then rub lemon, butter and salt into it. It was good but sometimes the crackling turned out soft on the edges. To-day its cold and wet so I'm looking forward to trying this new way of cooking the pork tonight. Many thanks Philippa for a new idea.

Hi Philippa - Do you need to score the pork before you put it in the oven? Thanks Renae

Thank you so much. I've been cooking for over 30 years and had never found a surefire recipe for pork crackling, have made this several times and it's turned out great every time.

This is the best recipie I have ever made with roast pork the crackling was perfect and the meat delicious will make over and over again thanks for sharring

superb, thankyou. :)

wow will be sharing this around - thanks for the great tip :)

i never had pork, i want to have, is this for very experienced cooks?

hi philippa, i tried your pork yesterday on a 6kg boned leg, it turned out just as you say everyone loved it an wanted to know how i could cook a large piece an have the crackle so good.It was a winner alround, thank you so much. we had a wonderful 40th birthday party for my son , from margo of Bendigo victoria .

I'll definitely give this one a go!

Philippa, this is why I think you're such a fantastic cook. You not only produce a brilliant roast pork and perfect crackling, but you are also very good at explaining how to do it : )